Shirred Eggs are a type of baked eggs, and are a super-simple way to turn the humble egg into an enticing meal for breakfast, lunch or dinner. Eggs are cracked over a bed of garlicky mushroom and spinach in small dishes, topped with a dash cream and parmesan then baked until just-set. Bread for dunking is definitely not optional!
Baked Eggs (Shirred Eggs)
Baked Eggs can be as simple as cracking eggs into a muffin tin, then popping it in the oven. All good – but, well, kinda humdrum. 🤷🏻♀️
These shirred eggs though? They’re cooked on a bed of garlicky mushrooms and spinach. We drizzle the eggs with just a touch of cream and give it all a shower of parmesan before popping in the oven. The cream melds with eggs as they bake, yielding bubbling, custardy, runny-yolks-with-set-whites perfection!
Tasty egg, odd name: What are shirred eggs?
Shirred eggs get their name from the traditional dish in which they are baked, a small gratin dish called a shirrer. Unlike French oeufs en cocotte or coddled eggs, shirred eggs are not baked immersed in a water bath.
These days, “shirred eggs” is used to name any eggs baked this way, usually with a bit of butter and cream, and served in the baking dish.
There’s endless possibilities for ingredients you can marry with your shirred eggs. Ham, flaked smoked fish, fresh herbs, breadcrumbs, different cheeses, tomato (like Shakshuka), cooked veg like asparagus, capsicum, artichoke … even shaved truffle! 😍 The list goes on – hatch your own shirred eggs creations!
Eggs topped with cream and parmesan, ready to bake
Ingredients in Shirred Baked Eggs
Here’s what you need to make these Shirred Eggs baked on a bed of buttery and garlicky spinach and mushrooms:
Eggs – Fridge-cold, if you’re dead set on runny yolks like I am! Fridge-cold eggs slows down the cooking of the yolks, which set at a lower temperature than the whites. If you use room temperature eggs, you’ll find by the time the whites are set, the yolks aren’t runny any more.
Mushrooms – I’ve just used white mushrooms, but anything will work here. If you have access to fresh wild mushrooms, they’ll be even better (*jealous!)
Spinach – I’ve used baby spinach here for ease. You can easily switch it out for sliced English spinach, kale, silverbeet leaves (Swiss chard), or anything similar.
Garlic, thyme and butter – For cooking the spinach and mushroom bed. Feel free to switch out the thyme for other herbs of choice! Tarragon or rosemary would be lovely, or a pinch of mixed dried herbs.
Cream and parmesan – For topping the eggs. The cream protects the egg so it doesn’t dry out in the oven, and the cheese forms a thin and delicious crust. Plus, well, you know. Cream and cheese. Makes everything tastier. 🤷🏻♀️
How to make baked eggs
Cook mushrooms – Start by cooking the mushrooms until golden. Add the garlic towards the end, else it will burn before the mushrooms are done.
Wilt spinach – When the mushrooms are done, toss the spinach in and stir just until wilted. This literally takes 30 seconds.
Divide between ramekins – Divide the mushroom mixture between the ramekins.
Egg – Make a shallow crater in the surface of the mushroom mixture so when you rack the eggs in, the yolk settles in the middle. This will also encourage even cooking of the yolk. If the yolk sits up against the wall of the ramekin, the part touching the ramekin will overcook.
Top with cream and parmesan – Sprinkle the eggs with a pinch of salt and pepper, drizzle over cream, then parmesan.
Bake for 15 minutes at 200°C / 390°F / (180°F fan) for runny yolks and just-set whites. Check at 12 minute mark – if your ramekins have lower sides or your oven is hotter etc, it may cook faster.
To serve, sprinkle with a pinch of smoked paprika (optional) or even cayenne if you like it hot (definitely optional!), chives (optional), and with hot crusty bread for dunking (not optional!).
When to serve Baked Eggs
The obvious answer: breakfast and brunch.
When I make it: lunch and dinner.
Some people might find one egg a little on the light side, portion-wise, for a breakfast. But with bread, I find it’s enough. And you know I have a hearty appetite!
Having said that, if you have a larger ramekin, feel free to double up on the eggs. Just scale up the cream and parmesan, and adjust the bake time as required. Or if you prefer, you can also make Shirred Eggs in one larger baking dish. Now you’re free to scale it up to your heart and tummy’s content! – Nagi x
Watch how to make it
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Baked Eggs with Mushrooms (Shirred Eggs)
Ingredients
Mushroom Spinach Filling:
- 30g / 2 tbsp unsalted butter
- 200g / 7oz mushrooms , sliced thinly (0.3cm / 1/8″)
- 2 cloves garlic , finely minced
- 2 tsp fresh thyme leaves
- 1/4 tsp cooking / kosher salt
- 1/8 tsp black pepper
- 4 cups baby spinach
Baked Eggs:
- 4 large eggs , fridge cold (Note 1)
- Pinch salt and pepper
- 1/4 cup thickened cream (heavy cream)
- 4 tbsp parmesan , freshly grated
- 1/8 tsp smoked paprika (optional)
- 2 tsp chives , finely chopped (optional)
Instructions
- Preheat oven to 200°C / 390°F (180°C fan). Lightly oil or butter four ramekins – 300ml / 10oz (1 1/4 cups).
- Cook mushrooms: Melt butter in a large skillet over medium high heat. Cook mushrooms until starting to go golden on the edges, 3 minutes. Add garlic, thyme, salt and pepper. Cook for further 1 minute until mushrooms and garlic are golden.
- Wilt spinach: Add spinach and stir for 30 seconds, just until wilted.
- Fill ramekins: Divide mushroom mixture evenly into the ramekins. Make a slight dent in the middle, crack eggs in (yolk should settle in centre). Sprinkle each egg with pinch of salt and pepper, drizzle with cream, pile on parmesan.
- Bake: Bake in oven for 12 – 15 minutes until egg whites are just set and yolks are cooked to your liking (I like runny!). Check it at 12 minutes – hotter ovens, lower walled ramekins etc can make them cook faster. Take out of oven slightly undercooked as egg will keep cooking.
- Paprika: Sprinkle smoked paprika and chives on top, serve immediately with warm bread for dunking!
Recipe Notes:
Nutrition Information:
Life of Dozer
COVID? Lockdowns? What’s that? #LifeOfDozer
OMG this was honestly the best breakfast…will definitely be on the menu again
This is the best recipe site ever. Original ideas for meals. Carefully shown and explained.
I have only made lentil soup and shirred eggs so far but many more soon. Thank you Nagi.
Bloody beautiful breakfast with a Vienna loaf toasted
Oh I just love these eggs and have made them 4 times now so today since all my family did not come for brunch there is 2 left over shirred eggs unbaked in their tiny dishes, I would love to know it I can freeze them unbaked or should I just bake them and then freeze them. These are my favorite eggs now and as I have 2 more in the fridge for tomorrow I am hoping I can freeze the other 2. Thank you for a really great recipe among all the other that I have tried.
Prepped the spinach, mushroom combo on Friday night. Added in a little fresh Chilli.
Assembled Saturday morning for an easy, but indulgent breakfast!
SO yummy. I highly recommend!!
Thanks Nagi!!
this was loved by the boss (wife) the only thing I added was slivers of black garlic on the egg under the cream before it was cooked
eggs and black garlic are fantastic together
YUM! What a fabulous idea Robert – I can just taste it now! N x
This was so good. I didn’t have spinach but I fried off some tomatoes and added to the mushroom. Will be making this again. We loved it. Thanks for a great recipe
You’re so welcome Lynette!!! N x
Nagi, I regularly try your recipes, they are all great! But your Shirred eggs recipe is next level!!!
ps. I’m not very experienced in the kitchen, but your blog turned me into Masterchef-of-the-family! Thank you for RecipeTinEats.
Thanks so much Leon!!! N x
Nagi, my elderly mum is currently staying with me in lockdown and doesn’t have much appetite. Made this for our lunch today – with bacon instead of mushrooms _ and she LOVED it!!! Thanks for a great recipe to put a smile on our faces
Hi Keirissa, my mum is currently going through chemo and has no appetite. Thanks for you feedback
Hi Sheryl, All the best for supporting your mum through a difficult time. Hope this tempts her tastebuds
Am doing this tonight for my son and I as a last minute choice with the ingredients that I have in the fridge (between deliveries in our lock down situation). One word: Yum!
Hi Nagi! I’ve made many of your yummy recipes and look forward to your posts! My question, in this recipe would duck eggs be considered extra large eggs? If you haven’t tried them yet, you should! The whites are thicker than chicken eggs and of course the yolks are much larger. They make the fluffiest scrambled eggs! And sorry to hear you’re still on lockdown. Hopefully it won’t happen again in the States.
Hi Julie – They would be jumbo eggs (depending on their weight of course!!) I’ll have to try it! N x
Love the recipe ❤️ went to a fish and chip shop the other night and the had Cauliflower Cheese Balls …. They were delicious, could you do one of your even more delicious recipes for them please, Jan xx
Hi Jan, feel free to pop any recipes on my request page, although this recipe here might be of interest to you: https://www.recipetineats.com/baked-broccoli-cheese-balls/ N x
Love this recipe! It was delicious.
You are amazing Nagi. Thank you for your work through RecipeTin Meals x
Thanks so much Carol!! N x
Yum. Luv baked eggs. I usually bake over leftover mashed potatoes. This looks better and healthier.
RECIPE TIN MEALS⭐⭐⭐⭐⭐
So very commendable
!! Congrats. NAGI😊. You are so generous and hardworking.
Looking good DOZER 🐾
Another lockdown? Your visit to Tassie was perfectly timed.
Thanks so much Lesley!!! And wasn’t the timing perfect! I’d give anything just to leave the surrounding suburbs now! 😫 N x
Absolutely scrumptious, received a 10/10 from the family this morning. Thanks Nagi!
I’m so glad it was a hit Angela!! N x
Hi! Would love to make this for breakfast tomorrow. Though I dont have ramekins, can I use a muffin pan instead?
Yes 100% Ysabel! N x
Thank you!
Such a delicious way to introduce vegetables for breakfast! I’m always looking for ways to add more vegetables to my meals. Thanks. I’m adding this recipe to my files.
Perfect Barbara, I hope you try it and love them! N x
Really nice. We don’t do spinach but it works with bacon instead. 🙂
You could really add a variety of other things Adele! N x
Have just made shirred eggs for one for lunch. Easy peazy and very nutritious. Am a low carber so just adjust your recipes to suit when poss. Thank you.
I’m so glad you loved it Libby! N x
Nagi, I would like to express my sincere respect and admiration for everything you are doing for the people of Sydney. You are a shining example of what one very motivated person can accomplish. This world is a better place with you in it. May the Lord bless you and light your path as you travel down this new road.
Don, I couldn’t have said it better myself. Nagi, you are a true blessing in many ways. God Bless.
I give that a big thumbs up! Thanks, Don. And, thanks, Nagi, for everything you do. You are GREAT!
Thank you so much Don, that truly means a lot!!! 🥰 N x